DUCK WITH ANCHOVY SAUCE 

YOU WILL NEED:

• 1.6kg ( about 3ib ) duck

• 30g ( 1oz ) butter

• 4 rashers bacon

• 1 onion

• 3 cloves garlic

• ½ teaspoon rosemary

• ½ teaspoon sage

• 45g can flat anchovy fillets

• 2 tablespoons lemon juice

• 1 cup dry red wine

• 1½ cups water

• 1 tablespoon vinegar

• 2 tablespoons plain flour

• ½ cup water, extra

• ½  cup cream

• salt,

• pepper.

DUCK WITH ANCHOVY SAUCE RECIPE:

Wash the duck under cold running water, pat dry, and retain the neck Tie the ends of its legs with string and tuck wings under the body. Tie string underbody and criss-cross over breast Place duck breast-side up on wire cake rack in baking dish Melt butter and brush over duck Bake in a moderate oven for 20 mi minutes Remove from oven, prick the skin all over with a fork and turn duck breast-side down, brush with more but ter Return to oven and bake 20 minutes further. Remove from oven, turn duck again I, and bake further 50 minutes

Chop bacon roughly Drain anchovy fillets, and chop finely Peel and chop onion Place bacon in the pan, add onion crushed garlic, rosemary sage, and duck neck; cook over moderate heat for 4 minutes, stirring occasionally Anitra Add lemon juice and fillets, cook further 1 minute Add wine, water, and vinegar Bring to boil, reduce heat and simmer, covered. 20 minutes.

Discard neck from pan, pour sauce through a strainer into a bowl, pressing down on bacon mixture to extract juices; set aside.

Remove the duck from the oven, cut away the string, and cut the duck into quarters. Pour off pan juices, leaving 1 tablespoon full in the dish. Place dish on top of stove over moderate heat, add flour, and stir until brown; add extra water and stir until mixture is smooth. Add sauce to the pan, stir, scraping in all bits that cling to the bottom of the pan. Add cream, salt and pepper. Pour hot sauce over the duck.

 Serves 4

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